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Thursday, June 26, 2014

I spent the first 30 years of my life avoiding vegetables. I'm fine with a few mixed in with a casserole. I've always been a fan of lettuce....with dressing, but a veggie by itself without a truckload of carbs. No thanks. And then....I went to Europe and I wanted to experience every piece of the culture, including the food-which included fresh vegetables cooked right....and I loved them. All these years-who knew that if you skip the can and catch them fresh-they are good?!?! I've been trying out all sorts of recipes from that point on....I've got a lot of years and vitamins to make up for! Here's a recipe I found and liked from a friend of a friend. Sure, it has butter, but a vitamin is still a vitamin even covered with butter.

Ingredients: 1 lb (washed) asparagus, 1 cup water, 1/4 cup butter, 1/2 teas garlic salt, 1/4 teas. pepper, 2 Table grated ParmesanInstructions: Cut off bottom of the asparagus. Place 1 cup of water and asparagus into a skilled. Cover and cook on high for 6 minutes. Move back and forth at 3 minutes to prevent asparagus from cooking unevenly. Drain the water and add everything but the Parmesan. Cook until the butter is melted. Remover and sprinkle with cheese.